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Pink Vanilla Buttercream Frosting

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  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 2 cups, approximately 1x
  • Diet: Gluten Free


This easy recipe for pink vanilla buttercream frosting uses beet powder for a natural pink color. You can't taste the beet powder at all! It's a great all natural solution for a dye free color!



3 cups Powdered Sugar
1 cup Unsalted Butter, at room temperature
1 tsp Vanilla Extract
1-2 Tbsp. Heavy Whipping Cream, at room temperature
1 tsp. Beet Powder


I like to leave my butter out overnight so it's at room temperature. If you don't have time for that you can microwave the butter in 10 second increments until it's soft, but not melted.

In the bowl of your stand mixer beat the butter, heavy whipping cream and vanilla until blended together and soft. Then, add the sifted powdered sugar one cup at a time until it is all mixed in and the frosting is fluffy.

Sift the beet powder and add that last. Beat the buttercream frosting until the beet powder is mixed in. If you want darker frosting you can add another 1/2 tsp sifted beet powder.

I like to use the frosting immediately. If you are going to wait to use the frosting you may need to add a bit more heavy whipping cream or milk and beat again before frosting your cake.

  • Prep Time: 10 minutes
  • Category: Frosting
  • Method: Stand Mixer
  • Cuisine: Gluten Free